Georgian spitted chicken with plum sauce

Yield: 4 servings

Measure Ingredient
2 \N Broiler chicken; about 2 1/2 lbs each
\N \N Salt; to taste
\N \N Pepper; to taste
\N \N Butter or margarine
1½ cup Plums, cooked; pureed
1 \N Cl Garlic; crushed
2 tablespoons Coriander or parsley; chopped fresh
⅛ teaspoon Red pepper; (up to 1/4 tsp)
\N \N Garnishes
\N \N Tomato slices
\N \N Cucumber slices

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Wash chickens and wipe dry. Season with salt and pepper. Arrange, skin side sown, on a grill or broiler rack. Brush well with butter. Put in a preheated broiler and cook under medium heat for 50 - 60 mins or until tender, brushing occasionally with butter. Turn a few times during cooking. While chicken is cooking, combine plums, garlic, corriander or parsley and red pepper in a sauce pan; season with salt and pepper. Cook on the stove long enough to heat through. To serve, arrange chicken on a platter and garnish with tomatoes and cucumbers.

Serve sauce separately to be pour over chicken. Serves 4.

NOTES: In southern Russia, a favprote method of preparing poultry is to

: serve either spitted or broiled chicken with a sauce made with : green gooseberries, pounded walnuts, sour cream or fruits.


: of the most typical sauces is tkemali, which is made with a base

: of wild or sour plums that grow only in the Georgian republic.

: It is not possible to duplicate the recipe outside of the region,

: but a good substitute can be attempted. This is an excellent : entree for an outdoor meal.

From: Dan Klepach

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